Perfect Risotto Milanese

1. 1

   Place a 4-quart pressure cooker over medium high heat. Add the butter, and when it begins to bubble, add the onions. Saute until the onions begin to soften.

2. 2

   Add the dry white wine and bring it to a boil. Reduce the wine by half and add the rice and stir to coat. Add salt, chicken stock, crush the saffron into the pot, and bring the liquid to a boil.

3. 3

   Lock the lid into place and bring the pressure to high. Once the pot is to pressure start a timer set for 7 minutes. Remove the pot from the heat and use the cold water release method to drop the pressure. Remove the lid.

4. 4

   Stir in the chilled butter followed with the Parmesan. If the risotto is stiff, add more broth 1 TBS. at a time until you reach the desired consistency. Divide the rice into 4 bowls, garnish a little more cheese and chives. Serve immediately.

* Per serving · 4 servings · Values may vary.